| Violation Date |
Code |
Description |
| 2019-01-16 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf observed employee washing utensils in wash water at 106f. wash water must be at least 110f. cdi- hot water added to reach 110f. repeat violation |
| 2019-01-16 |
33 |
3-501.13 use approved thawing methods. observed edamame thawing in standing water. cdi: pic directed staff to place under running water. later in inspection, a different staff member removed the bowl to the counter so the product was again thawing in stan |
| 2019-01-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed sandwiches cooling in walk in cooler, on sheet trays, in single layers, ho |
| 2019-01-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed cold smoked salmon on menu with no asterisk and no consumer advisory. proper wording must include disclos |
| 2019-01-16 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed small container of cooked cauliflower and small container of soup from 1/9. all other items in f |
| 2019-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed milk above 45f in reach in cooler. all other items in cooler are 45f. these gallons of milk were in and out of refrigeration for morning food service. cdi: milk rapidly cooled t |
| 2019-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed asparagus soup below 135f. product is overfilled and top portion is not in the steam well where steam is contacting container. ehs recommends filling container less and stirrin |
| 2018-10-03 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee preparing food go to back area of facility then return to preparing food with no hand wash or glove change. employees must engage in hand wash and glove change |
| 2018-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tuna sandwich waiting to be delivered for catering holding at 63f. there were several bags of food waiting to be delivered for catering sitting in dining area for duration of |
| 2018-10-03 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed hot bar being held on tphc |
| 2018-10-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed all sanitizer buckets in facility were not labeled. cdi- sanitizer buckets properly labeled.7-204.11 provide sanitizer at correct concentrations, diluting |
| 2018-10-03 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed facility does not have adequate equipment for the amount of cooling being done. walk in cooler is completly packed with food. |
| 2018-10-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed roast beef, chickpeas, milk, and lentils held from yesterday with no date mark. cdi- items properly date marked. repeat violatio |
| 2018-10-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored on shelf below salad bar. observed a sanitizer bucket at 0 ppm chlorine. |
| 2018-10-03 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados, apples, red and green peppers that pic stated had been washed with stickers still intact. remove stickers before washing produce. |
| 2018-10-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic wrap and single use plastic containers stored directly on floor. |
| 2018-10-03 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf observed employee washing utensils in wash water at 98f. wash water must be at least 110f. cdi- hot water added to reach 110f. |
| 2018-10-03 |
37 |
3-307.11 miscellaneous sources of contamination. 3-306.11 food display-preventing contamination by consumers - p observed produce not intended for customer self service stored under to go condiments station where it is exposed to customers and not prote |
| 2018-02-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink on prep line. cdi: papertowels provided.6-301.14 handwashing signage - c observed no handwash sign at handsink on prep line. cd |
| 2018-02-21 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed soups, after 2 hours below 135f. cdi: soups at 130f and above were rapidly heated the additional 5 degrees. other |
| 2018-02-21 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed quinoa that cooled from last night above 45f. cdi: item voluntarily discarded.3-501.14(b) quickly cool tcs foods that are p |
| 2018-02-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed many items held from yesterday with no date marking. cdi: items properly dated. |
| 2018-02-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed several items that pic stat |
| 2018-02-21 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed that the only equipment meant for cooling in facility is the walk in. facility currently receives one delivery per week from a |
| 2018-02-21 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cut fruit, yogurt |
| 2018-02-21 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed food that is not adequately protected by sneeze guards. some food is simply exposed because the containers extend beyond the glass. follow up with plan revie |
| 2018-02-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees with rubber bracelets and other unapproved jewelry.2-402.11 use head coverings, beard guards and clothing to restrain body |
| 2018-02-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor in back kitchen. |
| 2018-02-21 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed tongs stored with part of food contact surface sticking out around a con |
| 2018-02-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed one employee wash hands and then recontaminate hands by not using a barrier to turn off f |
| 2018-02-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed only single diameter probe thermometers on site for use. verification required |
| 2018-02-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site. facility has not been permitted for more than 240 days. pic has signed up for a class but has not taken it yet. |